Combine 1½ oz. blackstrap rum, 1½ oz. freshly squeezed pineapple juice, ¾ oz. Campari, ½ oz. freshly squeezed lime juice, and ½ oz. 1:1 simple syrup in a cocktail shaker filled with ice. Shake until well chilled, and strain into a double old-fashioned glass over a large ice cube. Garnish with the pineapple wedge or leaf (or both).
Editor’s note: This recipe was originally published in ‘Amaro’ by Brad Thomas Parsons and first appeared on Epicurious in June 2020.
